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Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Japanese Wagyu A5 Tochigi Mookata Recipe
Japanese Wagyu Recipe: Combining the rich heritage of Japanese wagyu beef with the interactive dining style of Thai mookata creates a truly memorable meal. Mookata, a popular Thai barbecue and hotpot hybrid, allows diners to grill meats while simultaneously cooking vegetables and noodles in a surrounding broth. Introducing premium Japanese A5 wagyu beef into this setup elevates the experience, offering a melt-in-the-mouth sensation that’s hard to match.
Preparing this fusion at home requires attention to detail. Start by sourcing authentic mookata equipment, which features a dome-shaped grill surrounded by a moat for broth. Prepare a flavorful soup base infused with lemongrass, kaffir lime leaves, and galangal. For the dipping sauce, a combination of Thai chilies, garlic, coriander root, chili sauce, and roasted sesame seeds will complement the grilled meats perfectly.
When it comes to the wagyu, less is more. Given its high marbling and rich flavor, thin slices cooked briefly on the mookata grill yield the best results. Pair the grilled wagyu with a simple steamed rice to let its natural flavors shine. This fusion of Japanese and Thai cuisines not only delights the palate but also offers a unique dining experience that brings friends and family together.
Japanese Wagyu beef recipes
Japanese Wagyu A5 Mookata Recipe: A cracker of a lunch today, I can tell you. Jude Jude was in foodie heave,n bless him. Not a word all lunch. What did I cook? Tochigi Grade A5 Japanese Wagyu Mookata with Steamed Rice.
Yes indeed, I was really pushing out the lunch agenda today as a very special treat for my little man, and the rest of the family crew too. It’s a really quick dish to do as well, so it was literally prepped, cooked, and eaten all in a normal lunch-break window.
I am trying to keep these recipes simple but delicious and something that the whole family can get involved with or at least just to eat together. Strawberry Blonde is my videographer. The fridge and cupboards and sporadic deliveries are making my creative juices flow in a big way to keep variety and interest. Let’s get the Japanese Wagyu on the amazing Mookata.
For those that do not know what Mookata is: “Mu kratha means ‘pan pork’ in Thai (mu is ‘pig’ or ‘pork’ and kratha is ‘pan’ or ‘skillet’). Mu kratha can also be coined as Mookata and seems to have an origin as a hybrid of Korean BBQ and Chinese Hot Pot. The Thai version usually uses charcoal, but mine is non-stick and electric.
This concept has spread throughout Thailand into Malaysia, Indonesia, and Singapore. We have a Mookata at Katong, for example. I love this way of cooking as guests can completely DIY and cook themselves or opt to have the Chef cook table-side.” Of course, I am cooking today, or expect a pinch from my tongs if you try and touch anything.
Tochigi A5 Wagyu
That is what Grade A5 Togichi Japanese Wagyu looks like, my friends. I reckon you could breathe on this, and it would start to cook. Super-marbled and amazing fat content that you know is just going to melt. FAT IS FLAVOUR!!! That’s why Wifey loved me so much, haha!!! I literally gave this a good sprinkling of sea salt and Kampot cracked black pepper on both sides, and that is that.
No oil is needed due to the fat content. Make sure before you cook this that you have it out of the fridge and warmed to room temperature. I cut it into bite-sized strips, as this is hitting the Mookata grill as is. I cannot wait. OMG.
Let’s go to some Vlogging guys. Have a look at the video clips here to see this stuff going down on the Mookata. Watch at your pleasure. CLICK HERE
Mookata cooking method
And here is that medium-rare Tochigi Grade A5 Japanese Wagyu Mookata ‘w’ Steamed Rice. Have a look at that. Something like 30 seconds to a minute on each side and on the platter. That was that!!! I wish you could have tasted this.
I kid you not; it was some of the best beef I have ever eaten in my life, and I did get a similar kind of commentary from the whole family, so that works for me!!!
Asian fusion cuisine: Capturing the blend of Japanese and Thai culinary elements in your dish.
Then #1 looks at the beef fat that has dripped into the soup tray. Yes, Mookata is like hot pot, but as the meat cooks on the heat, all the juices pour into the soup making it the best soup you will ever have. Anyway, I was not doing soup today, but a brain wave hit me. I de-crusted some white bread.
I fried this in the Tochigi Grade A5 Japanese Wagyu beef fat until golden and crispy, placed a piece of the Wagyu itself on top, and gave a little dollop of Sriracha Mayo. What a combo. Wagyu Fried Slice ‘w’ Sriracha Mayo. This is 1000% going into the ChillaxBBQ menu options.
It is an INCREDIBLE dish. Well done #1 for highlighting the potential to use something so tasty and not waste it. It got my creative juices flowing. What a lunch this was!!!
Home-cooked Mookata with Japanese Wagyu: Final Thoughts...
Wow, there you have it. One of the best yet: Japanese Wagyu Mookata, was a very special lunch. The big surprise for me was the unknown outcome of the Japanese Wagyu Fried Slice ‘w’ Sriracha Mayo, which was KILLER. You will – ENJOY!!!
